SOFT CRANBERRY SUGAR COOKIES

When I’m looking for ways to simplify in the kitchen, I often think about how my grandmothers used to cook. Neither of them would have been classified as amazing cooks, but they both had a few things they made really, really well. Every time my Grandma Ealy came to visit during the holidays, she would bring a huge batch of her famous raisin sugar cookies, which managed to stay perfectly soft for days on end. My Grams never failed to bake her thin, crisp sand tarts every year at Christmastime, and when we visited her house on Thanksgiving we could count on a pan of peas and mushrooms simmering on the stove and thick pieces of the family’s famous peanut butter fudge.

I love to try out new recipes, but all the pressure to continually be changing and updating and impressing just gets to be way too much. When did it become lame make the same recipes again and again, even when they’re delicious and everybody loves them? We feel obligated to scour magazines and the internet for the prettiest, newest, most show-stopping recipes, and then wonder why we’re so much more stressed out than our grandmothers were. INGREDIENTS

• 10 oz. Craisins or other sweetened dried cranberry
• 1 1/2 cup sugar plus extra for rolling
• 1 cup Crisco
• 2 eggs
• 3 1/2 cup flour
• 1 tsp baking soda
• 1 tsp vanilla

INSTRUCTIONS

1. Preheat oven to 350.
2. Combine Craisins and 1 cup of water in a saucepan and bring to a boil. Reduce to a simmer and cook until all of the liquid has been absorbed. Remove and let cool.
3. Combine flour and baking soda in a bowl.
4. In a separate bowl, combine sugar, Crisco, eggs and vanilla, and mix until smooth.
5. .................................

for full recipes please see : www.goodinthesimple.com

Share this post